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 * Have you ever wondered what you were doing when cooking a dinner from a cook book? Maybe you were a little confused about the way you were cooking. Worry no more because I’m here to tell you that thing that you were doing in the kitchen, that you were wondering about has a name and a history. Dry-heat cooking methods and moist-heat cooking methods are more appropriate for house hold meal presentations. The reasons why I picked Dry-heat cooking methods and moist-heat cooking methods as appropriate for house holdmeal presentations is mostly because I’m in a trade school program at eastern technology for arts. **
 * The different dry-heat cooking methods are roasting, sautéing, baking, broiling, and grilling. Contrary popular belief, Dry heat cooking method and moist-heat cooking methods started in the early eighteen hundreds. Roasting was what many to believe the first cooking method. When someone accidentally dropped a piece of raw meat into the fire and wasn’t able to get it out of the fire till the fire died down. That is when the hot meals came into the picture to the cavemen dating back before 10,000 B.C. . Before the caveman times the cave man and woman had to eat the meat raw. Then when the cavemen had made fire and kept it stable for cooking that when they had put it into kitchens. **
 * When roasting and baking, oven temperature should be kept between three hundred and three hundred and fifty degrees Fahrenheit. During baking and roasting food is protected by an external layer of fat or by aluminum foil to prevent excessive moisture loss. This results in a dry finished product.  **
 * Sautéing is another dry-heat cooking method that requires a lot of heat you also need some fat in the frying pan to start and to wait for a couple of minutes before cooking the food that you are sautéing. Sautéing is a way to brown the foods surface. One big key is to not overload the frying pan because if you overload the frying pan it reduces pan heat which produces undesirables results Sautéing is made for small meat cuts and vegetables for a quick and fast cooking time. Pan frying is just like Sautéing although it requires a little more heat. Pan frying is less work and more economical when cooking small meats at proper temperature  **
 * Broiling and grilling is used mostly with more tender cuts of meat when cooking. Broiling and grilling are used to give a unique taste from the browning of the meats. And then there’s Charcoal broiling, where the meat and juices drip down and that gives a smoked flavor to the meat that’s being cooked. There is a risk of some types of cancer increase with this cooking method. **